Introdution To Commercial Cookery 2019 [PDF]

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INTRODUTION TO COMMERCIAL COOKERY 2019 Kitchen Essentials & Basic Food Preparation By A, Roldan & Chef Ben Casabon This book is designed for beginners in culinary operations – and provides learning materials and guidelines in 1) Setting up the kitchen, 2) Kitchen tools and equipment and their proper usage, proper cleaning and storage 3) HACCP & Food Safety 4) Basic Cooking Methods 5) Cold Dishes – Appetizers, salads and sandwiches 6) Stocks, Soup and Sauces 7) Vegetable Dishes 8) Seafoods 9) Poultry & Game 10) Meat Dishes 11) Pasta & Cereals 12) Dessert and 13) Meal Planning, Recipe Preparation & Packaging. Chapters 5-12 provides guidelines and procedures in mise en-place preparation, cooking methods, presentation and storage of the dish, along with sample recipes. The book is rich in graphics and illustrations and covers all the core competencies outlined in TESDA”s Commercial Cookery and Ched curriculum on Kitchen Essentials and Food Preparation. It is output based, with specific learning objectives and tools for assessment of competencies, together with performance criteria.



TABLE OF CONTENTS INTRODUCTION TO COMMERCIAL COOKERY Chapter



1



2



Topics SETTING UP A KITCHEN & ORGANIZING THE KITCHEN CREW Kitchen Organization & Organizational Chart Lay out of a Commercial Kitchen and Operating Units Job description of kitchen staff PREPARING, CLEANING & MAINTAINING KITCHEN EQUIPMENT AND TOOLS Kitchen Equipment for commercial kitchen Essential Kitchen Tools and Their Uses Kitchen knives How to Operate and Clean Kitchen Equipment Machine Handling and Safety Dishwashing Procedures



Page



1 2 3



16 `17 19 24 34 35



3



4



5



HACCP, FOOD SAFETY, & ACCIDENT PREVENTION IN THE KITCHEN HACCP Analysis and, Basic Principles Definition and Importance of Sanitation and Food Safety Types of food safety hazards – sources and prevention Bacteria and the Conditions that contribute o their growth Control and Prevention of Food borne Diseases Cooling and Reheating Foods Food Safety Standards in Purchasing, Receiving and Storage Food Safety in Receiving and Storing Food Items Food Safety Standards in Cooking Maintenance of Sanitary Facilities and Equipment Protection Against Chemical and Physical Hazards Preventing Cross Contamination, Washing Hands Safety Hazards and Accident Prevention in the Kitchen BASIC COOKING METHODS Dry Heat Methods- Roasting, Grilling, Frying, Baking, Sautéing Definition, advantages, disadvantages and cooking guidelines Part Dry Heat Methods-Browning, sizzling, Flambéing, Planking Combination of Heat Methods-Stewing, Braising, Pot Roasting, Fricasseeing, Wrap Cookery Moist Heat Methods -Boiling, Simmering, Poaching & Stewing Part Moist Heat Methods, Combination of Heat & Moist Method



77 77 79 83 83



COLD DISHES –APPETIZERS, SALADS AND SANDWICHES PREPARATION, PRESENTATION AND STORAGE APPETIZERS – Classification Choice and Presentation of Appetizers Presentation of Cold/Fruit Platters Fruit Carving Procedures



86 92 94 96



SALADS & DRESSING –Parts and Types of Salads Mise-en-place Preparation Preparing Varieties of Salads & Dressing, with Recipes SANDWICHES – Classification, and Shapes Preparing Varieties of Sandwiches Presentation and Storage of Sandwiches 6



41 42 43 44 46 48 49 50 52 54 55 57 58



STOCKS, SOUPS & SAUCES- PREPARATION, PRESENTATION & STORAGE STOCKS – Classification, Mise-en-Place Preparation



Preparing Varieties of Stocks, with Recipes Thickening Agents



65



121 124 127 136 138 142 146 148 154 155



SOUPS –Classification, Preparing varieties of soup SAUCES – categories, preparation, recipes Presentation and Storage of Soups and Sauces



7



VEGETABLE DISHES – PREPARATION, PRESENTATION & STORAGE



Types of vegetables and their Nutritive Value Preserving Quality and Nutrients During Preparation Mise-en-Place Preparation Various Ways of Preparing Vegetables Types of Vegetable Cuts Peeling, Trimming, Chopping, Cutting Vegetables Cooking Varieties of Vegetable Dishes and Recipes Storage of Vegetables 8



POULTRY & GAME- PREPARATION, PRESENTATION & STORAGE



Mise-place Preparations Cutting, Slicing, Deboning Chicken Preparing Varieties of Chicken Dishes Presentation of Chicken Dishes Storage for Chicken Dishes Eggs and their Nutritive Value Preparations, Cooking Methods and Recipes for Egg Dishes Storing Eggs and Egg Products 10



174 175 175 176 177 179 186 194



SEAFOOD DISHES – PREPARATION, PRESENTATION & STORAGE



Types of Seafoods and Their Nutritive Value Market Forms, and Quality Standards Mise-place Preparations; Cutting, Slicing, Deboning Fish and Shell foods Preparing Varieties of Seafoods, Cooking Methods & Recipes Presentation of Seafood dishes Handling and Storage of seafoods 9



160 161 169



201 203 205 213 221 222 Page 174 176 177 248 249 250 254



PREPARATION, PRESENTATION & STORAGE OF MEAT DISHES



Types of Meat, Grading System & Nutritive Value Preparing Meat for Cooking -Cutting, Trimming, Chopping, Preparing Meat, Cooking Methods, Preparing Marinades Determining the Doneness of Cooked Meat Preparing Varieties of Meat Dishes, Recipes Presentation of Meat dishes Storage of meat dishes



259 263 266 271 272 283 286



11



PASTA & CEREALS - PREPARATION, PRESENTATION & STORAGE



PASTA – Types and Shapes of Pasta, Nutritive Value Preparations for Pasta, Mise-en-Place Various Ways of Cooking Pasta and Sauces, Pasta Recipes Presentation and Storage of Pasta Types of Rice and Cereals and Their Nutritive Value Various Ways of Preparing Rice and Cereals 12



PREPARATION, PRESENTATION & STORAGE OF DESSERT



Types of Dessert, Major Ingredients in Dessert Preparation Preparing Varieties of Dessert, Dessert Recipes Presentation of Dessert Storage of Dessert 13



290 292 293 302 303 304



311 313 325 328



RECIPE PREPARATION, PORTIONING & PACKAGING FOODS



Standard Recipe-Components, Importance Procedures in Preparing, Costing & Pricing Recipes Adjusting Yield and Serving Size in Recipes Tools in Recipe Costing, Kitchen Tests, Butcher’s Test Recipe Test, Test of Yield and Quality Portioning and Packaging of Raw Materials Making Requisition for Pre packed, Pre-portioned foods Packaging and Storage of Packaged Foods



332 334 339 340 344 347 348 352